INSTRUCTIONS:
In a large bowl, add first 4 ingredients (almond butter through garlic) and mix well. Cover bowl and let sit overnight in the refrigerator, or at room temperature for 1 hour.

Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil. Season chicken with sea salt and pepper. Place chicken on grill for 4 to 6 minutes per side or until juices run clear; remove from grill and cut into 1/2” cubes.

On a plate, spread out washed romaine leaves. Fill each leaf with chicken, broccoli, cabbage, carrots, onion, and cilantro. Drizzle with almond butter sauce and serve.

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